Stuffed Portobello Mushrooms
Meaty portobello mushrooms filled with a savory mixture of leeks, spinach, and cannellini beans, topped with melted Parmesan cheese. A delicious vegetarian main dish that's both hearty and nutritious.
Ingredients
- •2 whole portobello mushrooms
- •1 teaspoon olive oil
- •1 teaspoon balsamic vinegar
- •1 pinch Salt and black pepper
- •1 whole leek
- •2 cups spinach leaves
- •½ cup cannellini beans
- •2 tablespoons grated Parmesan cheese
Cooking Instructions
- 1.
Preheat the oven to 450°F. Set the mushrooms gill side up on a rimmed baking sheet. Drizzle with the oil and vinegar and season with salt and pepper. Bake for 15 minutes.
15 min
- 2.
Meanwhile, coat a large nonstick skillet with cooking spray; place over medium heat. Add the leek; cook for 5 minutes, stirring. Add the spinach a handful at a time, stirring constantly, until it cooks down. Stir in the beans and salt and pepper to taste; cook for 1 minute to combine the flavors.
10 min
- 3.
Fill the mushroom cavities with the spinach mixture. Sprinkle with the cheese. Bake for 10 minutes, until the mushrooms are warmed through and the cheese is melted. Serve.
10 min
